Place the digestive biscuits into a bowl and break down the biscuits. If you have a smeg stand mixer, attach the flat beater attachment, and select speed setting 2.Once a crumb consistency has been achieved, pour in the melted butter.Press the mixture into an 8inch springform tin, and chill.Meanwhile, in a clean mixer bowl, place the cream cheese, vanilla bean extract, caramel and salt, and combine.Add the cream and icing sugar. Whisk until the mixture forms a thick, whipped cream consistency.Pour the mixture over the biscuit base and chill for at least 1 hour. Remove from the tin and decorate with drizzles of toffee sauce and popcorn.